Roscones

1. Heat milk in the microwave or on the stovetop to 110 degrees F (43 degrees C).

2. Place warm milk, egg, butter, flour, white sugar, icing sugar, salt, and yeast in a bread machine in the order listed. Run Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes.

3. Divide the dough into 4 or 5 equal parts depending on the size of the roscones you want to make. Take one piece of dough and roll it into a roll about 1/2 inch wide. Repeat with remaining dough. Flatten the rolls and fill evenly with guava paste.

4. Roll the dough once again so the filling is in the middle and not seen from the outside. Take both ends and paste them together, forming a circle with a hole in the middle (like a doughnut). Place in an oiled baking pan, leaving room to grow. With a sharp, non-serrated knife, make some slits on the top just deep enough that you can see a bit of the filling.

5. Once all your roscones are done, cover and let rest until doubled in size, about 1 hour.

6. Preheat the oven to 350 degrees F (175 degrees C).

7. Brush beaten eggs over each roscone and sprinkle coarse sugar on top.

8. Bake in the preheated oven until golden, 12 to 15 minutes. Let cool on a wire rack before serving.

Cook's Notes:

I like to put them in the middle rack of the oven (off) with a pot of boiling water in the bottom rack to double in size before baking.

Add the dough ingredients to a bread machine in the order recommended by your individual bread machine instructions.